Preparation

• Make the stir-fry sauce. Combine the coconut aminos, lime juice, honey, sriracha, sesame oil, fish sauce, and a pinch of pepper in a small bowl or jar. Adjust according to taste. Set aside.
• Cook the beef. Heat a large skillet or large cast-iron skillet over medium to medium-low heat, add oil, and let it get hot. Add the ginger and garlic and sauté, constantly stirring, for 30 seconds until fragrant. Be careful it doesn’t burn. Then add your beef, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-6 minutes until browned on the outside and cooked through. Remove from the pan and set aside.
• Sauté your veggies. Leaving the beef juices in the pan, add the onion and a pinch of salt and pepper and sauté for 2-3 minutes, stirring occasionally. Add the cabbage and mix well to combine. Sauté for another 1-2 minutes. Next, add your bell peppers with a little more salt and pepper and sauté for 3-4 minutes, stirring occasionally. Finally, add your carrots and sauté for 1-2 minutes.
• Bring it all together. Add back your beef (along with its juices) and your stir-fry sauce. Mix well to combine and let warm through, about 1-2 minutes.
• Enjoy! Top with optional toppings and serve with sides of choice.